2    Or 3 kinds. Then garnish

           -with sprinkling of grated
           -unsweetened chocolate,
  Pick a Crust:
  SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1
  teasp. cinnamon. Make into 8" or 9" pie shell as package directs- bake. Or
  make favorite pastry and bake in 8" or 9" pie shell.
  COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate
  with 2 tablesp. butter or margarine- blend. Stir in 2/3 cup sifted
  confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups
  snipped shredded coconut. Press to bottom and sides of greased 8" pie
  plate. Refrigerate to make firm. (Let stand at room temperature 15 min.
  before filling.)
  GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup
  granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press
  to bottom and sides of 9" pie plate. Bake at 375C8 F. 8 min.
  GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft
  butter or margarine until crumbly. Press to bottom, sides, 9" pie plate.
  Bake at 375C8 F. 8 min.
  CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3
  tablesp. soft butter or margarine until crumbly. Press to bottom and sides
  of 9" pie plate. Bake at 375C8 F. 8 min.
  MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of
  tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar,
  continuing to beat until stiff and glossy. Use to line bottom and sides of
  well-greased 9" pie plate (up to but not on rim), hollowing out center to
  make bottom crust about 1/4" thick. Bake at 275C8 F. 1 hr. Cool.
  Fill with Ice Cream:
  At serving time, heap crust shell with ice cream that's complementary in
  color and flavor (1 to 2 pt. for 8" shell- 2 to 3 pt. for 9" shell). Or use
  coconut, or nuts.
  Or try:
  Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream
  Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce
  Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce
  Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate
  Coconut-Chocolate Crust, cherry-vanilla ice cream
  Meringue Crust, vanilla ice cream, sliced strawberries
  BAKED-ALASKA PIE
  Choose 9" Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb
  Crust (above). Refrigerate until well chilled. Start heating oven to 500C8
  F. Make meringue as in Step 2 of Baked Alaska (page 101). Working quickly,
  fill shell well with 1 qt. firm ice cream. Cover entire surface of ice
  cream with meringue. Bake about 2 min., or until delicate brown. Serve at
  once.